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  1. #28341
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by OldPhiKap View Post
    Trying to make sausage from scratch for the first time. Quarantine hobbies.

    Any tips from the assembled?
    I’ve taken exactly one whole snout to tail pig butchery and sausage making class but don’t remember much from it except there are ideal fat, salt, etc proportions.

    Never invested in my own grinder or anything.

    Good luck. It’s noble work you’re doing.

  2. #28342
    Join Date
    Sep 2007
    Location
    Undisclosed
    First grind got really tangled coming through the grinder plate — I may be in over my head here.

    Sample loose cook Was tasty though. Clumpy. Hope the wine and the second grind brings it together.

    Then let’s see if I can stuff and twist the links . . . .
    “Bob says run! Bob says run! Bob says run!”

    {good pick-up after handoff}

    “Bob was right! Bob was right! Bob was right!”

  3. #28343
    Join Date
    Sep 2007
    Location
    Undisclosed
    Second grind much better. Made sure it was really cold. May have had the blade backwards the first time too, not sure.

    Another chill, then on to the stuffing process.
    “Bob says run! Bob says run! Bob says run!”

    {good pick-up after handoff}

    “Bob was right! Bob was right! Bob was right!”

  4. #28344
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    Quote Originally Posted by YmoBeThere View Post
    That was from how many years ago?
    Many. To be fair, if and when I ever finish it, it will be an original design and 100% unique. I can no longer use "my kid is on chemo" as an excuse though. I should pull it back out of the UFO pile. (UnFinished Object.)

  5. #28345
    Quote Originally Posted by OldPhiKap View Post
    Second grind much better. Made sure it was really cold. May have had the blade backwards the first time too, not sure.

    Another chill, then on to the stuffing process.
    So, regrinding the same meat? Or second batch?

  6. #28346
    Join Date
    Jan 2010
    Location
    Outside Philly
    Quote Originally Posted by YmoBeThere View Post
    So, regrinding the same meat? Or second batch?
    I never sau-sage a thing!

  7. #28347
    Join Date
    Sep 2007
    Location
    Undisclosed
    “Bob says run! Bob says run! Bob says run!”

    {good pick-up after handoff}

    “Bob was right! Bob was right! Bob was right!”

  8. #28348
    Join Date
    Nov 2007
    Location
    Vermont
    Quote Originally Posted by OldPhiKap View Post
    Trying to make sausage from scratch for the first time. Quarantine hobbies.

    Any tips from the assembled?
    I took a sausage making course a few years ago, and now I fully understand the adage that you might not want to see how it's made...my conclusion was that I enjoy eating it much more than making it...current favorite is Switchback beer brats, quite marvelous...

  9. #28349
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by YmoBeThere View Post
    So, regrinding the same meat? Or second batch?
    Same meat, to break down and blend. Did two coarse grinds. Consistency good.
    “Bob says run! Bob says run! Bob says run!”

    {good pick-up after handoff}

    “Bob was right! Bob was right! Bob was right!”

  10. #28350
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    The LTE: Now the Ymm, Sausage thread.

  11. #28351
    Well, my biggest question is when should I use sauerkraut?

  12. #28352
    Does anyone use a smart watch that monitors heart rate?

  13. #28353
    Join Date
    Sep 2007
    Location
    Undisclosed
    Quote Originally Posted by YmoBeThere View Post
    Well, my biggest question is when should I use sauerkraut?
    Always.
    “Bob says run! Bob says run! Bob says run!”

    {good pick-up after handoff}

    “Bob was right! Bob was right! Bob was right!”

  14. #28354
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by Bostondevil View Post
    I still owe wilson a scarf.
    You’ll never *owe* me anything more than the meaningful and important friendship you’ve already shown me, but I would wear one of your scarves proudly and often.

  15. #28355
    Join Date
    Feb 2007
    Location
    Atlanta, GA
    Quote Originally Posted by OldPhiKap View Post
    That is beautiful. Well done.

  16. #28356
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    Quote Originally Posted by wilson View Post
    You’ll never *owe* me anything more than the meaningful and important friendship you’ve already shown me, but I would wear one of your scarves proudly and often.
    Ok, even though it's been about a decade, I still intend to knit you a scarf. But, one of the sticking points is that after this much of a delay, I want it to be original, spectacular, and spectacularly perfect for you, so, perhaps I'm putting too much pressure on myself.

  17. #28357
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    Those beer boys are drinking again.

  18. #28358
    Join Date
    May 2007
    Location
    Winston-Salem, NC
    Quote Originally Posted by Bostondevil View Post
    Those beer boys are drinking again.
    beergoddess (amazing wife who doesn't really like beer but is coming around to world-class fruited beers) got us a stay at home 4 course wine date dinner from local restaurant Mozelle's tonight. They got us 4 bottles of wine to pair with each course. Um no. But the Ceviche (NC grouper) with white Portuguese Foz de Arouce 2016 (no clue and can't even pronounce) was amazing. Second course - home-made light ricotta pasta dish (skipped the wine - not crazy. Us beer drinkers are used to lower ABV). Now on to entree...

  19. #28359
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    Quote Originally Posted by richardjackson199 View Post
    beergoddess (amazing wife who doesn't really like beer but is coming around to world-class fruited beers) got us a stay at home 4 course wine date dinner from local restaurant Mozelle's tonight. They got us 4 bottles of wine to pair with each course. Um no. But the Ceviche (NC grouper) with white Portuguese Foz de Arouce 2016 (no clue and can't even pronounce) was amazing. Second course - home-made light ricotta pasta dish (skipped the wine - not crazy. Us beer drinkers are used to lower ABV). Now on to entree...
    Sounds delicious if unpronounceable - enjoy!

  20. #28360
    Join Date
    Feb 2007
    Location
    Boston area, OK, Newton, right by Heartbreak Hill
    and apologies for going with the alliteration, I know girls and non-binary people drink beer too. But beer boys just rolls off the tongue.

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